Peanut sauce is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia. Peanut sauce goes well with chicken, meat and vegetables. It is often used to add flavor to grilled skewered meat such as satay, poured over vegetables as salad dressing, or as dipping sauces for spring rolls. The taste of the sauce is so complex, that it is bursting with all kinds of flavor merge into one. But the amazing structure of our taste buds, makes it possible for those with sensitive palate to pick up the taste of each spices used.
The peanut sauce recipe below gives a delicious and fragrant marinade for chicken satay, although it would also work for other kinds of meat. Check out the step-by-step instructions and happy cooking!
Makes a delicious dipping sauce for meat sates or as a dressing for a vegetable salad. Always serve warm.
- 250g raw peanuts with skin, deep fried or roasted golden brown
- 20g garlic cloves peeled and sliced
- 3-5 bird’s-eye chilies finely sliced
- 15g kencur (lesser galangal), washed and sliced
- 20g palm sugar, chopped
- 500ml coconut milk
- 2 tbsp sweet soy sauce
- 1 kaffir lime leaves torn
- 1 tbsp lime juice
- 1 tbsp fried shallot
- Combine peanuts, garlic, chillies and kencur in a food processor or stone mortar and grind finely.
- Place ground ingredients in heavy saucepan together wiyh coconut milk, palm sugar, and sweet soy sauce. Bring to the boil, reduce heat and simmer uncovered, stirring frequently to prevent the sauce from sticking, for 15 minutes.
- Add lime juice and sprinkle with shallots just before serving as a dipping sauce for sate. Season to taste with salt.